Lynn's wet rub from the south

4
Lynn Socko

By
@lynnsocko

The smell of this alone will have you hooked.

Rating:
★★★☆☆ 1 vote
Comments:
Serves:
Rubs 10-15 lbs of meat
Prep:
5 Min
Method:
No-Cook or Other

Ingredients

3-4
dried pasilla peppers
3-4
dried mild new mexico or guajillo peppers
3 clove
garlic
2 tsp
apple cider vinegar
2 tsp
liquid smoke
1 tsp
soy sauce, low sodium
1 tsp
worcestershire sauce, low sodium
1-2 dash(es)
dried ginger
**handful of fresh cilantro
**olive oil

Step-By-Step

1Amount of meat it rubs is approximate.
2Remove stem and seeds from dried peppers and place in a food processor. Add peeled garlic and puree.
3Now add vinegar, soy sauce, Worcestershire sauce, liquid smoke, ginger and cilantro. Start by adding about 1/4 c of olive oil. Puree. If it seems too dry add a little more olive oil until it's a paste consistency.
4I've used this rub on pork, chicken and beef. The flavor increases the longer you let your meat marinade, up to over night.

About Lynn's wet rub from the south

Course/Dish: Spreads, Rubs
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy